Go to the Recipe: Black Pepper Chicken, With Chef Gregory Gourdet
Just made this marinade and WOW does it pack a punch. Very flavorful, looking forward to tasting the final product. My only concern is the recipe makes what I would imagine is a LOT more than 6 servings. Are you sure that this recipe was converted correctly? 165 grams of black peppercorns? This makes for a VERY expensive and large recipe.
I agree , seems weird to use weights for measurements yet somehow the amounts seem slightly out of wack , the Korean steak calls for 600g of soybean paste , both spicy and normal , and that is 2 medium sized tubs of each ingredient. Meh my comment will only be deleted anyway ....
I'm making this right now, I cut the "marinade" in half because it didn't have quite enough lemon grass for a full batch.
Half a batch was enough to liberally coat both sides of two full (double) breasts. With probably 1/2 cup still in the bottom of the blender left over. Even at 50% it was still 1.5 jars of black peppercorns and probably 2.3 of a jar of Coriander seed.
Chicken is in sous vide now, eager to try it. Pretty much everything I've made from this site has been great.
@Papertroll you seem to be a little confused. If your comments are harassing or spam, then yes, they are deleted. Otherwise: even if they are anti chefsteps, they're left up. And, if you revisit the recipe, you'll see that chefsteps listened to yours and others comments and have adjusted the quantities.
@brian
"If your comments are harassing or spam, then yes, they are deleted." I made the comments and they were neither harassing or spam and yes they were deleted .
If I was spamming or harassing other posters I would not be surprised in the least that a comment was removed, but I really wasn't, perhaps you are confused ?
Will check the recipe in question to check .
Haven't seen any anti chef steps comments here , only on YouTube.
IC they did change it , good to know they listen to people that comment and try the recipes.
Made this dish last night and it was excellent. However as the other comments the measurements for the marinade was huge to I decreased it by 3/4. I made it with 4 bone in thigh's skin on and did it at 149degrees for 1 1/2 hours. Outstanding. Served it with a lime white rice and marinated cucumbers.
Someone knows if you can marinate the chicken the day before?
Is there any health risk to eating stuff that's too black? They often say that blackened meats contain carcinogenics, but in this recipe it seems only the marinade is "burnt", so maybe that should be fine?
Story on the meats: http://www.huffingtonpost.com/nalini-chilkov/grilling-health_b_1796567.html
Did this at 145F, with lime-pickled shallots in place of fried and a mango/habanero sauce (from thatothercookingblog.com) for extra heat. Great Thai flavors!
@Dutch_;Razor I'm hesitant to believe something just because someone has a "Dr." In front If their name. Especially when their doctorate is in acupuncture and traditional Chinese medicine. I'm not saying that those are not valid treatments, however, there's a lot of medical science that she doesn't really take into account. I'd suggest actually looking into the science of cancer and the link (or lack there of) with charred meats. I'm not saying that there is not an influence, but, according to the national cancer institute, there is no proven link.
https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet
While some chemicals produced in the cooking of meats (and some other foods) produce chemicals that have been linked to certain types of cancers, the levels of those chemicals in the food is so low as to pose an insignificant health risk in humans.
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@Ramesh singh If you want the recipes, you gotta come here to get them.
Chefstep, if I want to do a three-meal course with this pepper chicken, what will be your suggestion be to paired. Thank you so much!
Papaya salad, fresh rolls, rice porridge, steamed cabbage and chili crisp, pickled mustard greens, Sichuan long beans and pickles radish, or black rice. Keep it simple.
Matthew, would you recommend an entree, please? Am I assuming your recommendation is to be part of the black pepper chicken? Right. Thank you so much!
I see. You would like an entree. I misunderstood as 3 courses and gave suggestions. Personally I would make some congee and top it with a slaw or raw mustard green salad with roasted peanuts and quick pickled carrots. Nuoc Cham makes a great slaw or papaya salad dressing.
